Chili with Turkey and Beans

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 3 cups chicken broth
• Salt and freshly ground black pepper, to taste
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
2. Add onion and garlic, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
3. Stir in ground turkey, chili powder, cumin, paprika and cayenne pepper, and cook, breaking the turkey into small bits, until turkey is cooked through, about 4-5 minutes.
4. Stir in diced tomatoes, black beans, kidney beans, green chiles and chicken broth; season with salt and pepper, to taste.
5. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes.
6. Remove from heat; stir in sour cream and parsley.
7. Serve immediately.

Interesting Facts

• This chili is a great way to feed a crowd.
• You can easily adjust the spiciness of the chili to your tastes.
• You can use any type of beans for this recipe, such as pinto beans or black-eyed peas.